top of page

Famous 15 Hour Salty Bird

Updated: Nov 18, 2021

Our famous 15 Hour Salty Bird promises crispy skin and tender meat with just three simple ingredients, and is so easy to recreate that you can literally do it with your eyes closed!

POULTRY is an excellent source of protein, which has been shown to help reduce levels of the hunger hormone ghrelin.

NATURAL SEA SALT contains a variety of vital nutrients that are essential to proper nerve, cell and brain function.

Famous 15 Hour Salted Bird


6 pound whole chicken, cleaned (or turkey - see edits)

1 large sweet onion, peeled and halved

1/2 cup SalterieOne autumn salt blend


Pre-heat the oven to 450 degrees.

Pat the bird dry, then rub with SalterieOne autumn salt blend and place on a roasting rack in a roasting pan. Then, place the halved onion inside the chicken and place the roasting pan in the oven.

Let roast at 450 degrees for fifteen minutes.

Then, without opening the oven, reduce the heat to 300 and continue cooking for two hours.

Lastly, reduce the heat to 180 degrees (200 degrees if you are roasting a turkey) and continue cooking for 12-15 hours (depending the size of your bird) until the internal temperature reads 180 degrees when placed into the thickest part of the bird.

Once 180 degree internal temperature is reached, remove the bird from the oven and let rest until just before serving time.

Just before serving time, cover the roasting pan with foil and place into a preheated 450 degree oven for 10-15 minutes, or until meat is heated through.

Add water to the drippings in the bottom of the pan and whisk together with a small amount of flax or almond flour to create a simple pan jus gravy!

Let rest for five minutes before carving and enjoy with our Salted Citrus Cranberry Sauce and your favorite sides!

Put the bird in the oven before bedtime and time its low-and-slow part of cooking to run overnight. This will have your bird ready to come out of the oven just in time to free up space for other dishes on the day-of!

270 views0 comments


bottom of page